Saturday, October 12, 2013

Vegan Soft Pumpkin Cookies with a Maple Glaze

I told you, all things pumpkin. All day.


  • 2 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2/3 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup maple syrup
  • 1/2 cup vegan margarine, softened or 1/2 cup applesauce, unsweetened
  • 2 cups Libby's canned pumpkin
  • 1 teaspoon vanilla extract

  1. Preheat oven to 350 degrees F.
  2. Grease baking sheets.
  3. Combine flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt in medium bowl.
  4. Beat sugar and Earth Balance in large mixer bowl until well blended.
  5. Beat in pumpkin, applesauce and vanilla extract until smooth.
  6. Gradually beat in flour mixture.
  7. Drop by rounded tablespoon onto prepared baking sheets.
  8. BAKE for 15 to 18 minutes or until edges are firm.
  9. Cool on baking sheets for 2 minutes;.
  10. Put on wire racks to cool completely.
  11. Drizzle glaze over cookies.


 Combine 4 Tbsp Maple Syrup, 1/4 cup powdered sugar, 1 tsp vanilla extract

Now these were just ok. I think these would rank at "Zombie Grumbles." They were not nearly pumpkin enough. I would maybe go so far as to double the pumpkin. They were very cake like so I think adding more pumpkin would make them more dense and more delicious. The glaze also needed some work. It didn't harden up the way I was hoping so that could use some tweaking. I was thinking next time I may roll them in Maple sugar instead of having a glaze. 

Anyways, play with this recipe and let me know your results!


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